Thursday, October 6, 2011

Touchstone Family Waffles with Cranberry Sauce

This is the tried and true recipe that my mom uses.  I have decreased the butter, the original recipe calls for 2 sticks!  If you want to up the nutritional value, you can substitute flax seed for some of the butter
(3 TSBP flaxseed = 1 TBSP butter). 

4 cups Flour
2 tsp Salt
2 tsp Baking Powder
4 Eggs, separated
4 cups Milk
1 1/2 sticks Butter (12 TBSP)

Beat egg whites until stiff, set aside.  Beat egg yolks, add milk and sifted ingredients, then melted butter.  Fold in egg whites.  Pour into a greased waffle iron.

Cranberry Sauce
In my family, we often spread left over cranberry sauce on waffles, frequently with whipped cream on top too!  If this doesn't sound good to you, just save the sauce for Thanksgiving - this is the standard recipe for whole cranberry sauce on the bag of cranberries.

1 cup sugar
1 cup water
1 12-ounce package fresh or frozen Cranberries, rinsed and drained

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate.

Bag 1 - Cranberry Sauce - thaw and serve.
Bag 2 - Bacon - it's the fully cooked bacon from Costco.  Heat in the oven at 400 for 3 min or in the microwave for 45-60 sec.
Bag 3 - Waffles - heat them in the toaster, no need to thaw first.

Want to try Waffle sandwiches?  We tried this recipe and liked it, but my family prefers their waffles the regular way.  However, this might be something fun for your family to try.

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